Efficiency of Neutralized Antibacterial Culture Supernatant from Bacteriocinogenic Lactic Acid Bacteria Supplemented With Salt in Control of Microorganisms Present in Senegalese Artisanally Handled Fish by Immersion Preservative Technology During Gue

Michel Bakar Diop^1*, Valente B Alvarez², Amadou Tidiane Guiro³ and Philippe Thonart⁴

¹University Gaston Berger, UFR des Sciences Agronomiques, de l’Aquaculture et des Technologies Alimentaires (UFR S2ATA), Section de Technologies Agroalimentaires (T2A), BP 234 Saint-Louis, Senegal

²The Ohio State University, Department of Food Sciences and Technology, The Wilbur A. Gould Food Industries Center, 110 Parker Food Sciences 2015 Fyffe Road, 43210, Columbus, Ohio, USA

³Université du Sine Saloum, Bureau de liaison de Dakar, Complexe Sicap Point E, Immeuble D-droite, 2eme étage, Avenue Cheikh Anta Diop x canal 4, BP 45253, Dakar-Fann, Dakar, Senegal

⁴Université de Liège Gembloux Agro Bio Tech, Centre Wallon de Biologie Industrielle (CWBI), 2, Passage des Déportés, B 5030, Gembloux, Belgium

^*Corresponding Author: Michel Bakar Diop, University Gaston Berger, UFR Des Sciences Agronomiques, De L’Aquaculture Et Des Technologies Alimentaires (UFR S2ATA), Section De Technologies Agroalimentaires (T2A), BP 234 Saint-Louis, Senegal, Fax: 00221-33-961-18-84,